I've been dying for My Kitchen, My World to "travel" to Turkey, and finally, we are! Paul and I made a delicious dinner of Mucver, or Zucchini Fritters, served with yogurt dipping sauce and a tomato herb salad. These fritters were wonderful; moist and substantial from the zucchini, fragrant from the parsley, dill, mint and scallions, and rich from the feta cheese. (Don't tell- I used fat free feta, and couldn't tell the difference.) This is traditionally an appetizer, but bolstered by a salad it can be a meal by itself. This recipe makes lots- serve them for a crowd.
Mucver- Turkish Zucchini Fritters
Ingredients
1 lb. small zucchini (courgettes), coarsely grated.
1 cup all purpose flour
Sea salt.
Freshly ground black pepper (Malabar Black Peppercorns are recommended)
1/2 lb. equal parts of crumbled feta and grated casseri cheeses
Oil for frying
6 scallions, minced
1/2 cup chopped fresh dill
1/4 cup fresh chopped mint
1/4 cup fresh Italian (flat leaf) parsley
3 eggs, lightly beaten
Directions
Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.
In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
1 lb. small zucchini (courgettes), coarsely grated.
1 cup all purpose flour
Sea salt.
Freshly ground black pepper (Malabar Black Peppercorns are recommended)
1/2 lb. equal parts of crumbled feta and grated casseri cheeses
Oil for frying
6 scallions, minced
1/2 cup chopped fresh dill
1/4 cup fresh chopped mint
1/4 cup fresh Italian (flat leaf) parsley
3 eggs, lightly beaten
Directions
Place the grated zucchini in a colander, salt lightly and mix well. Let stand for 30 minutes to draw out the excess liquid. Using paper towels, squeeze the zucchini dry and place in a bowl. Add the cheese mixture, eggs, scallions, dill, mint, parsley, flour and salt and pepper to taste. Stir mixture until you have a thick batter.
In a deep fryer, over medium-high heat, pour the oil to a depth of 1/4 inch (approx. 7 mm). When the oil is hot, use a serving spoon to drop spoonfuls of the batter in the oil, being careful not to crowd the pan. Fry, turning over once, until brown on both sides, 2 - 3 minutes per side. With a slotted spoon transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
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4 comments:
These look absolutely yummy!
Looks fantastic! What did you use to dip this in? Something deliciously sour cream and chivey is on the side?
This looks great! I love Zuchinni and hope to be able to try this recipe with some home grown ones. Now if I could only find my green thumb...
That looks great! I saw a similar recipe in Turkish Cookery by Sally Mustoe and bought the ingredients to make it.
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